If you’re searching for a vibrant, crunchy, and delightfully refreshing dish, look no further than this Raw Beet Salad with Apples and Carrots. The combination of naturally sweet beets, crisp apples, and snappy carrots tossed in a zesty, light dressing is a celebration of color and flavor in every bite. With just a handful of wholesome ingredients and zero cooking involved, this salad comes together in minutes and is perfect for quick lunches, potlucks, or as a lively side to your favorite meal.
Ingredients You’ll Need
The beauty of this Raw Beet Salad with Apples and Carrots lies in its simplicity. Each ingredient shines, bringing its own unique texture, flavor, and pop of color to the bowl. Here’s what makes this salad both stunning and irresistible.
- Raw beets: Earthy, sweet, and brilliantly colored, they’re the star ingredient and add gorgeous crunch.
- Carrots: For a burst of orange and subtle sweetness that balances the beets beautifully.
- Crisp apple (like Fuji or Honeycrisp): Adds juicy freshness and a tart, sweet flavor that lifts the whole dish.
- Lemon juice: Brightens everything up and keeps the shredded fruits and veggies vibrant.
- Apple cider vinegar: Gives a gentle tang that wakes up your palate.
- Olive oil: Adds a silky finish and brings all the flavors together.
- Honey or maple syrup: Just a touch for natural sweetness and balance.
- Salt and black pepper: Essential for seasoning and bringing out the best in the veggies.
- Chopped fresh parsley (optional): Adds a burst of green and a fresh, herbal note.
- Toasted sunflower seeds or chopped walnuts (optional): For irresistible crunch and a hint of nuttiness.
How to Make Raw Beet Salad with Apples and Carrots
Step 1: Shred the Veggies and Apple
Grab your favorite box grater or a food processor with a shredding blade and get to work on the beets, carrots, and apple. Make sure to peel the beets and carrots first, and core the apple. Shredding everything gives the salad that signature confetti look and ensures every bite is a perfect mix of flavors.
Step 2: Whisk the Dressing
In a small bowl, combine the lemon juice, apple cider vinegar, olive oil, honey or maple syrup, plus a good pinch of salt and a few cracks of black pepper. Whisk until the dressing is smooth and slightly thickened. This zesty dressing is what ties the Raw Beet Salad with Apples and Carrots together, adding brightness and just enough sweetness.
Step 3: Toss Everything Together
Place the shredded beets, carrots, and apple into a large mixing bowl. Pour the dressing over the top and toss everything thoroughly, making sure each colorful strand gets coated. Let the salad sit for 10 to 15 minutes—this helps the flavors mingle and the veggies soften just a touch.
Step 4: Add Toppings and Serve
Right before serving, sprinkle in the fresh parsley and your choice of toasted sunflower seeds or chopped walnuts for a delightful crunch. Not only do these toppings add flavor, but they also make your Raw Beet Salad with Apples and Carrots look as stunning as it tastes.
How to Serve Raw Beet Salad with Apples and Carrots
Garnishes
This salad loves a little flourish! Scatter extra parsley or a sprinkle of seeds or nuts over the top just before bringing it to the table. For a touch of luxury, add a swirl of Greek yogurt or a few crumbles of tangy goat cheese if you’re feeling adventurous.
Side Dishes
Raw Beet Salad with Apples and Carrots pairs beautifully with anything from grilled chicken to veggie burgers. It’s also a lively companion to grain bowls, roasted salmon, or a cozy lentil soup for a nourishing, colorful meal.
Creative Ways to Present
Try serving individual portions in mason jars for picnics or lunchboxes, or arrange the salad on a platter over a bed of greens for a stunning centerpiece. For parties, use endive leaves or small lettuce cups as edible scoops—it’s a playful way to enjoy the salad and makes for a memorable appetizer.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Raw Beet Salad with Apples and Carrots to an airtight container and refrigerate. The flavors actually develop and deepen after a few hours, so don’t be surprised if it tastes even better the next day. It will keep fresh for up to 2 days.
Freezing
Freezing is not recommended for this salad. The raw veggies and apple lose their lovely crunch and vivid color once thawed, so it’s best to enjoy this salad fresh or chilled from the fridge.
Reheating
No reheating needed—this is a salad meant to be enjoyed cold or at room temperature. Simply give it a good toss before serving to redistribute the dressing and toppings.
FAQs
Can I use pre-shredded beets and carrots?
Absolutely! Pre-shredded veggies can save you time and make the prep for Raw Beet Salad with Apples and Carrots even easier. Just be sure they’re fresh and crisp for the best texture.
What type Salad
A crisp, slightly tart apple like Fuji or Honeycrisp is ideal. These varieties add sweetness and a lovely crunch, complementing the earthy beets and carrots perfectly.
Can I make this salad ahead of time?
Yes! In fact, letting your Raw Beet Salad with Apples and Carrots sit in the fridge for a few hours or even overnight allows the flavors to meld beautifully. Just wait to add the nuts or seeds until just before serving to keep them crunchy.
Is this salad vegan and gluten-free?
It sure is! Simply use maple syrup instead of honey for a vegan version. All the ingredients are naturally gluten-free, making it a welcoming dish for many diets.
Can I add other veggies or fruit?
Definitely! Shredded red cabbage, thinly sliced fennel, or even a handful of raisins can add extra flavor and color. This salad is very versatile, so feel free to make it your own.
Final Thoughts
There’s something truly special about sharing a big bowl of Raw Beet Salad with Apples and Carrots—it’s lively, wholesome, and guaranteed to make any meal feel brighter. I hope you’ll give it a try and let this simple, colorful salad become a staple in your kitchen, too!
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Raw Beet Salad with Apples and Carrots Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and refreshing Raw Beet Salad with Apples and Carrots that combines shredded beets, crisp apples, and sweet carrots dressed in a zesty lemon and apple cider vinegar dressing. This no-cook, vegan, and gluten-free salad is perfect for a healthy side dish or light meal, packed with crunchy texture and bright flavors.
Ingredients
Vegetables and Fruit
- 2 medium raw beets, peeled and shredded
- 2 medium carrots, peeled and shredded
- 1 crisp apple (like Fuji or Honeycrisp), cored and shredded
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Optional Toppings
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted sunflower seeds or chopped walnuts
Instructions
- Prepare the vegetables and fruit: Peel and shred the beets and carrots using a grater or food processor. Core and shred the apple, making sure to use a crisp variety like Fuji or Honeycrisp for the best texture.
- Make the dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper until the dressing is well combined and smooth.
- Toss the salad: In a large bowl, combine the shredded beets, carrots, and apple. Pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated with the dressing.
- Let flavors meld: Allow the salad to sit for 10–15 minutes at room temperature. This resting time enhances the flavors as they meld together for a more delicious taste.
- Add toppings and serve: Just before serving, sprinkle the salad with chopped fresh parsley and toasted sunflower seeds or chopped walnuts, if using, to add extra freshness and crunch.
Notes
- This salad keeps well in the refrigerator for up to 2 days and tastes even better after the flavors have had time to develop.
- For added tang, mix in a tablespoon of plain Greek yogurt or a dollop of Dijon mustard to the dressing before tossing.
- Use gloves when handling beets to prevent staining your hands.
- Can be served as a side dish or a light, healthy lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
